What is the name of the food preparation method that involves vacuum packaging?

The term "sous vide" refers to a specific food preparation method that utilizes vacuum packaging to cook food slowly and evenly at lower temperatures than traditional cooking methods. In this technique, food items—often accompanied by herbs and seasonings—are sealed in vacuum bags and submerged in a water bath that is set to a precise temperature. This method allows for better control over cooking times and temperatures, resulting in enhanced flavor and texture.

Sous vide cooking minimizes the risk of overcooking since the food will not exceed the water bath’s temperature, leading to more consistent and tender results. This technique has gained popularity in both professional kitchens and at home due to its ability to produce high-quality dishes while retaining moisture and nutrients that might be lost through conventional cooking methods.

The other options presented do not relate to the vacuum packaging cooking method. Coulis refers to a type of sauce made from pureed fruits or vegetables, recombinant DNA technology involves genetic engineering, and sustainability relates to practices that do not deplete resources or harm ecological balance. Thus, sous vide is the precise term for the cooking method involving vacuum packaging.